Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 tsp lemon juice
  • 0.5 tsp salt
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, finely grated
  • 1 small yellow onion, finely diced
  • 1 cup tomato purée
  • 1 tbsp honey
  • 1 tsp garam masala
  • 0.5 tsp turmeric
  • 0.5 tsp chili powder
  • 0.5 cup heavy cream
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Pat the chicken dry with paper towels. Toss with lemon juice and salt. Heat 1 tablespoon of butter in a large heavy-bottomed skillet over medium-high heat. Add the chicken in a single layer and sear until golden-brown and caramelized, about 3 minutes per side. Remove chicken from the pan and set aside.
  2. In the same skillet, add the remaining 2 tablespoons of butter. Add the diced onion and sauté until translucent. Stir in the grated garlic and ginger, cooking for 1 minute until highly fragrant.
  3. Pour in the tomato purée and honey. Stir in the garam masala, turmeric, and chili powder. Reduce heat to medium-low and simmer for 5 minutes, allowing the spices to bloom in the fats.
  4. Slowly pour in the heavy cream, stirring constantly to create a smooth, emulsified sauce. Return the chicken to the skillet.
  5. Simmer for an additional 2-3 minutes until the sauce has thickened slightly and the chicken is cooked through. Garnish with fresh cilantro before serving.